Spinach Salad Nicoise with Golden Beets

This summer salad features of medley of flavors that will knock your socks off. Bring this to your next picnic and impress everyone.

Spinach Salad Nicoise with Golden Beets
Serves 6
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278 calories
11 g
127 g
23 g
10 g
4 g
229 g
392 g
5 g
0 g
18 g
Nutrition Facts
Serving Size
229g
Servings
6
Amount Per Serving
Calories 278
Calories from Fat 197
% Daily Value *
Total Fat 23g
35%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 12g
Cholesterol 127mg
42%
Sodium 392mg
16%
Total Carbohydrates 11g
4%
Dietary Fiber 5g
19%
Sugars 5g
Protein 10g
Vitamin A
90%
Vitamin C
32%
Calcium
12%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons apple-cider vinegar
  2. 1 tablespoon Dijon mustard
  3. 1 garlic clove, minced
  4. 1/3 cup extra virgin olive oil
  5. 1 small shallot, minced
  6. 4 tablespoons minced flat-leaf parsley
  7. Sea salt and white pepper to taste
  8. 4 medium golden beets, peeled and quartered
  9. 2 cups green beans, cut into 2-inch long pieces
  10. 8 cups baby spinach, loosely packed
  11. 1/2 cup coarsely chopped fresh basil
  12. 4 eggs, hard-boiled, peeled, and quartered
  13. 8 oil-packed anchovy fillets (optional)
  14. 1/2 cup pitted Nicoise olives
  15. 1/2 cup coarsely chopped walnuts
Instructions
  1. In a small bowl, whisk together vinegar, mustard, and garlic. Whisk in olive oil, shallots, and 2 tablespoons parsley. Season with salt and pepper.
  2. Place beets in half of a stainless steel steamer or on the lower level of a bamboo steamer. Place green beans in the other half of the stainless steamer, or on the top level of the bamboo steamer. Steam over boiling water for 5 minutes.
  3. Remove beans, leaving beets in steamer. Plunge beans into a bowl of cold water; drain and pat dry.
  4. Cook beets for 5 minutes longer, or until tender; remove, plunge into a bowl of cold water, drain, and pat dry.
  5. In a large bowl, toss spinach and basil. Drizzle with just enough dressing to lightly coat leaves; toss, and arrange on a serving platter.
  6. In separate bowls, toss beans and beets with just enough dressing to lightly coat, and arrange over salad. Sprinkle with remaining parsley. Arrange eggs around outside edge of platter.
  7. Arrange anchovies (if using) over salad. Scatter olives and nuts atop salad. Serve immediately, with additional dressing on the side.
beta
calories
278
fat
23g
protein
10g
carbs
11g
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Natural Solutions Magazine http://naturalsolutionsmag.com/



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